是压力将咖啡油脂释放出来；这些油脂充分乳化融合给咖啡带来浓郁、醇厚的口感。
It is the pressure which releases the coffee oils; these emulsify and give the coffee its rich, velvety texture.
并且根据不同的进水压力，通过调节乳化油的液面，来改变所配乳化液的浓度。
The consistence of emulsification liquid can be adjusted by adjusting the pressure of input water and the level of the oil.
为了减少煤油在冷却时的结焦析碳，研究乳化煤油在超临界压力工况下传热特性随热负荷变化的规律以及析碳的影响。
Heat transfer and thermal stability characteristics of supercritical emulsified kerosene were studied in order to reduce the deposition of carbon during the cooling of kerosene.
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